Chobani is one of our favorite brands of Greek yogurt. Not only is it a fun, young company from New York, we like that our friend and colleague, Nicki Briggs, MS, RD, is the Director of Communications at Chobani. She’s spreading all of the Greek yogurt nutrition love. (Check out some of her videos from the Chobani Kitchen where she’ll show you how to whip up great tasting and healthy dishes with Chobani Greek yogurt.)
Greek yogurts are superfoods in our book because they are so nutritious. “Greek” yogurt doesn’t mean it comes from Greece, it just describes how it’s made. Unlike other yogurt, Greek yogurt is strained, which makes it thicker and richer tasting, but it also means the yogurt generally has more protein.
Chobani’s centuries-old straining technique creates yogurt that has two times more protein than regular yogurt, and less sodium, sugar and carbohydrates in general. Their plain yogurts are made from two ingredients: milk and live active cultures. For their flavored varieties, they add fruit and evaporated cane juice.
Chobani yogurt is also:
· All natural. (It has no preservatives or artificial flavors.)
· Free of synthetic growth hormones.
· Contains 5 live & active cultures, including 3 probiotics.
· Made with real fruit.
· A good source of bone-building calcium.
· Gluten-Free and Kosher-Certified.
· Safe for people with corn, nut and soy allergies.
Chobani comes in 10 great flavors of non-fat including plain, vanilla, strawberry and blueberry. They also have 4 flavors of low-fat including plain, mango, pineapple and strawberry. They also have Champions for kids and now sell their yogurts in larger, 16 oz and 32 oz containers—perfect for cooking.
Five winners today will receive 2 cases (yes cases!) of a variety of delicious Chobani yogurts. To enter, tell us what you love to do or make with Greek yogurt in the comments section below.
You must also Like Us on Facebook and follow us on Twitter @appetite4health. Winners will be announced in the comments below and on the Appetite for Health Facebook page on 5-5-11.
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